Avocado and Cilantro Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The richness of this tasty chilled soup is balanced by the sharp injection of lime hot pepper sauce. An optional dash of Tequila adds an extra Southwestern kick. Ingredients:
4 avocados - peeled, pitted and diced |
1 shallot, finely chopped |
3 1/2 cups cold chicken broth |
2 tablespoons tomato paste |
1 teaspoon hot pepper sauce (e.g. tabasco™) |
1 tablespoon fresh lime juice, or to taste |
1 tablespoon tequila (optional) |
2 tablespoons chopped fresh cilantro |
salt and pepper to taste |
2 tablespoons sour cream |
Directions:
1. In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
2. To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
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